Ingredients: |
Ingredients: CAKE 1 pkg Duncan Hines Yellow Cake Mix 3 large eggs 1/3 oil 1 1/4 c water 1 tsp almond extract 1/2 c crystalized ginger, coarsely chopped 3/4 c slivered almonds, toasted and coarsely chopped
FILLING 1 8 oz pkg cream cheese softened 1/2 c sour cream 3 Tbs confectioners' sugar 1/2 tsp vanilla
COCONUT ICING 1 duncan hines creamy vanilla frosting 1 Tbs lemon juice 1 c shredded coconut
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Directions: |
Directions:CAKE Preheat oven to 350F Grease and flour a 10 inch bundt or tube pan. Combine cake mix, eggs, oil, water and almond extract. Blend 2 minutes. Fold ginger and almonds into batter. Pour into greased pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack 25 minutes. Remove from pan and cool 2 hours. Using long serrated knife, slice cake horizontally into 2 layers making the top layer 1/3 the height of the cake. the bottom layer 2/3 the height Remove top and set aside Hollow out the center bottom cake, leaving a 3/4 inch border of cake on bottom and sides. Spoon filling into tunnel. Replace the top layer. Ice cake with coconut icing. FILLING In large bowl, beat cream cheese until light and fluffy. Beat in sour cream, confectioners' sugar and vanilla until smooth. Spoon filling into cake tunnel COCONUT ICING Combine vanilla frosting and lemon juice until well mixed. Spread on cake and sprinkle coconut over icing immediately. |